The work aims to explore the effects of different storage temperature, modified atmosphere packaging, and preservatives on the storage quality of 'Saiwaihong' apples. Freshly picked 'Saiwaihong' apples were subject to storage for 60 d through refrigeration, modified atmosphere packaging (O2/CO2, 5∶1), and treatment with a complex preservatives (methyl cyclopropene, CaCl2, betaine). During the storage period, changes in the texture properties, respiration rate, appearance quality, browning index, titratable acidity, soluble solids, ascorbic acid, relative conductivity, and malondialdehyde content of the apples were analyzed. At 0.5 ℃, combined treatment of modified atmosphere packaging and exogenous preservatives effectively suppressed the increase in browning index, malondialdehyde content, and relative conductivity of 'Saiwaihong' apples. Compared to the apples subject to 0.5 ℃ refrigeration alone after 60 d of storage, the above-mentioned treatment showed a reduction of 42% in browning index, 66% in malondialdehyde content, and 14% in relative conductivity. Furthermore, this treatment method also slowed down the decline in fruit texture properties, reduced the respiration rate, and maintained higher levels of ascorbic acid, soluble solids, and titratable acidity in the fruit. Refrigeration at 0.5 ℃ combined with modified atmosphere packaging and preservatives can effectively inhibit cell damage and nutrient loss in 'Saiwaihong' apples, thus delaying the deterioration of apple quality.